Ham and Potato Soup
This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and quick to make!
- 6 tablespoons butter divided use
- 1/2 cup onion diced
- 2 carrots peeled, halved and sliced
- 2 stalks celery sliced
- 2 cups cubed ham
- 1 teaspoon minced garlic
- 2 1/2 cups Russet potatoes peeled and diced
- 4 cups chicken broth
- 5 tablespoons flour
- 2 cups milk
- 1 cup white cheddar cheese shredded
- salt and pepper to taste
- 2 tablespoons chopped parsley
Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened.
Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.
Calories: 362kcal | Carbohydrates: 25g | Protein: 17g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 649mg | Potassium: 637mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4125IU | Vitamin C: 17.2mg | Calcium: 264mg | Iron: 1.6mg